Pan Smoked Salmon Southwestern Style Food

PAN SMOKED SALMON SOUTHWESTERN STYLE

Pan Smoked Salmon Southwestern Style image

I made this recipe for the first time tonight. The fish was ridiculously tender! Even when it was done, it was only "warm," but it sure was yummy. I found it in a cookbook called, Meals on the Move, by Holly Clegg.

Provided by Scrivener1

Categories Very Low Carbs

Time 35m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 (5 ounce) salmon fillets
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon garlic, minced
black pepper
1 tablespoon lemon juice
2 cups smoked wood chips, mesquite

Steps:

Season the salmon with cumn, chili powder, garlic and pepper to taste.
Drizzle with lemon juice.
Soak the chips in a bowl of water for 30 minutes.
Line a large skillet with foil.
Drain the chips and place in a pile in the middle of the pan.
Place a rack (cooling rack or fish rack) over the chips.
Place the seasoned salmon filets on the rack.
Cover with foil.
Heat the pan over a medium high heat until it begins smoking (until you smell it).
Lower the heat to low - medium low to smoke for 25 to 30 minutes or until done.

Nutrition Facts : Calories 166.7, Fat 5, SaturatedFat 0.8, Cholesterol 72.9, Sodium 97.8, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 28.1

SMOKED SALMON

Smoked Salmon image

My husband and I manufacture meat smokers and we of course use our own product regularly. We had tried several smoked salmon recipes but this one tasted the best to us. The recipe was given to my husband by a co-worker.

Provided by LadyYager

Categories Lunch/Snacks

Time 3h10m

Yield 4 Fillets

Number Of Ingredients 10

Ingredients

1 cup water
1 cup dry white wine
2 cups soy sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/3 cup sugar
1/4 cup non-iodized salt
3 -4 lbs salmon fillets (with skin)

Steps:

In a large bowl, mix all brine ingredients thoroughly.
In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
Rinse thoroughly after brining.
Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
Lay salmon fillets on smoker rack skin side down.
Cook in smoker at 165°F for 3-5 hours.
Cooking time will depend on the thickness of your fillets.

Nutrition Facts : Calories 635.3, Fat 15.2, SaturatedFat 2.8, Cholesterol 156.9, Sodium 10731.1, Carbohydrate 26.9, Fiber 1.3, Sugar 19.7, Protein 85.2

SPICY SMOKED SALMON DIP

Spicy Smoked Salmon Dip image

Make and share this Spicy Smoked Salmon Dip recipe from Food.com.

Provided by Vicarious Visions

Categories Spreads

Time 15m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

4 ounces light cream cheese
2 ounces fat free sour cream
230 g salmon
1 tablespoon lemon juice
2 tablespoons hot chili sauce
2 teaspoons black pepper
1 tablespoon green onion

Steps:

Chop salmon into fine pieces.
Blend all ingredients into large bowl.
Chill for 1-2 hours.
Serve topped on crackers or toast and enjoy!

Nutrition Facts : Calories 65.1, Fat 3.7, SaturatedFat 1.7, Cholesterol 19.5, Sodium 134, Carbohydrate 1.8, Fiber 0.1, Sugar 0.9, Protein 6.1

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